New York Strip Steaks with Peppercorn Brandy Sauce
- 4 LFF NY Strip Steaks
- Course Sea Salt and Coarse Ground Pepper
- 5 Tablespoons tri- color peppercorns, crushed
- 3 tablespoons butter
- 4 Tablespoons Dijon mustard
- 1 cup brandy
- 1 cup heavy cream
- 1 cup half & half
- 1 beef bouillon cube
Season room temp steaks on both sides with sea salt and pepper. Heat oil in heavy skillet until very hot, but not smoking. Add steaks and brown on both sides (2-3 minutes) or until done to your liking. Remove and cover to keep warm.
In a skillet over medium high heat, melt the butter and crumble in the bouillon cube. Whisk well. Add the Dijon mustard to the skillet and continue to stir. Slowly pour in the brandy, whisk until combined and smooth, then allow to simmer for about 30- 45 seconds. Pour the heavy cream and half & half in and mix together. Add the crushed peppercorns. Whisk and allow a minute or so to thicken. Spoon sauce over rested steaks.
Favorite of Jaime, Jeff, Jackson and the Spring44 Family
Last Modified: 2012-12-05 22:47:09